Farm to Table

Summer abounds at these trendy (and delicious) tables at rural farms across the Canadian province. Ivy Lerner-Frank finds out more.

OpenTable says that the Founding Farmers restaurant in Washington DC is the nation's most popular.

Who says there are no farmers or producers in land-scarce Singapore? We investigate how the farm-to-table movement is slowly taking shape in the city.

What's cooking and working at the Research and Development Kitchen of 'Kadeau' restaurant, on the island of Bornholm, Denmark?

From vertical farming to rooftop gardens, from the USA to Asia, how the "farm to table" trend has become worldwide stronger.

'America-Farm to Table' is a new cookbook by Mario Batali that features over 100 recipes inspired by farmers across the United States.

If you cannot extend horizontally, think in terms of height: a vertical farming project is taking shape in Singapore, huge structures housing cultivable plots.

A chat with the Italian chef about his signature dish: a salad made with 140 plants - herbs, sprouts, greens, flowers - symbol of his culinary passion.

Here's a lovely three-minute video that shows how farmers in Northern California produce tree-ripened citrus fruits in the foothills of the Sierra Nevada.

An exclusive interview with the French chef Alain Ducasse, creator of a world culinary empire: future projects, trends and joung chefs to keep an eye on.